CHICKEN NOODLE ALFREDO CASSEROLE

Chicken Noodle Alfredo Casserole image

Provided by Pat Duran

Time 45m

Number Of Ingredients 12

1/2 c margarine, or butter
11 oz cream cheese, room temperature
1/2 c parmesan cheese
1 Tbsp garlic powder + 1 teas. minced garlic
pepper and salt to taste
10 3/4 oz can cream or chicken soup
1 1/2 soup cans of milk
12 oz can evaporated milk,such as pet
16 oz pkg. wide noodles, cooked al dente
8 oz pkg. frozen peas
4 medium chicken breasts, boneless and skinless, cut to in bite size pieces
paprika, sweet mild

Steps:

1. Heat oven to 350^. Spray a 9x13-inch baking pan; or 2 8-inch square pan bake and freeze one.
2. Put medium kettle on to boil water for the pasta. When water boil add the chicken pieces and boil for 1 minute. Remove with slotted spoon and set aside in a bowl. Add the peas to the kettle and let boil 30 seconds and remove with the slotted spoon; add to bowl with the chicken. Add the noodles to the kettle and boil for 5 minutes. Strain and rinse with cool water. Pour into a large bowl.
3. Add the chicken and peas to the pasta and mix to combine. Sauce: In a medium saucepan, melt margarine. When it is almost melted add the cream cheese in pieces, so it melts quicker. Stir until butter and cream cheese are well blended.
4. Add the evaporated Pet milk, Parmesan cheese, garlic powder and minced garlic; add the cream of chicken soup and the milk, stir to blend all, then add pepper.
5. Remove from heat and pour over noodle mixture, mix well and pour into the prepared baking pan. Sprinkle top with salt and pepper and paprika. Bake for 35 minutes or until golden and bubbly.